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Risotto, Risotto, Risotto


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Old 25-04-2010, 23:02
Ignazio
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Is this the easiest, cheapest and most versatile meal to cook?

Basics - wine, butter, chopped onion, garlic, vegetable stock and risotto rice (obviously) - then take your pick; add whatever you like, meat, fish, veg or maybe leftovers - a few herbs and citrus zest and juice.

The permutations are endless - happy risotto day.
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Old 25-04-2010, 23:07
whoever,hey
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I love risotto, and yes once you have mastered the easy basics its a doddle.

There is a myth about how complicated it is though.
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Old 26-04-2010, 08:12
TommyGavin76
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Easiest thing ever, Smoked Haddock and Leek Risotto is my favourite.
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Old 26-04-2010, 22:33
Ellie666
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never got the point of adding wine! always fine without
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Old 26-04-2010, 22:41
whoever,hey
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adding wine first makes an amazing base to any rissotto. It is my keystage 1!
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Old 26-04-2010, 23:43
HollyG
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It is one of my favorable meals to choose on a menu. But for the life of me I just can't master it at home
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Old 27-04-2010, 01:39
Ignazio
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It is one of my favorable meals to choose on a menu. But for the life of me I just can't master it at home
Hi Holly - I'm sure others can offer tips but it is crucial:

to have the stock at boiling point
add it one ladle at a time and stir until the stock is absorbed before adding more
after the final addition of stock - serve immediately it is absorbed. i.e. a soupy constincency - over cooking produces stodge.

Recently a friend dropped in, clearly with the intention of staying for an evening meal - I had little in but the basics of a risotto - all I needed.

btw a sprinkling of parmesan and chopped herbs over the top gives quite a professional finish.
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Old 27-04-2010, 10:35
sazzleperkins
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never got the point of adding wine! always fine without
Got to have wine in your risotto! Yum.

I always finish mine with Parmesan and plenty of black pepper. My favourite is king prawn risotto (it's also #2 son's favourite meal).
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Old 27-04-2010, 10:39
mirabelle
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people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
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Old 27-04-2010, 10:45
indianwells
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I always use Carnaroli rice, far superior to Arborio IMO.
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Old 27-04-2010, 11:28
breppo
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people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
It's what I do and it's what Raymond Blanc does.
Not the way to do it, but it works for me every time.

Yes, there is a myth about how difficult it is. Maybe because of all the Masterchef contestants that failed miserably under pressure. Nothing that a little practice can't remedy.
Same goes for the infamous chocolate fondant. Practice, practice, practice. "Übung macht den Meister", the Germans say. Practice makes perfect.
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Old 27-04-2010, 13:04
TommyGavin76
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people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
I do as well these days, turns out just as good and less chance of the rice sticking.
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Old 27-04-2010, 13:17
indianwells
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people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
I wonder if it does make a difference? I do it the traditional way, I find making risotto very relaxing.
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Old 27-04-2010, 14:11
Altheya
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I always use Carnaroli rice, far superior to Arborio IMO.
Oooh, i've never tried that. I shall give it a go
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Old 27-04-2010, 14:16
*Annie*
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Another thumbs up for risotto from me. I could never cook it for more than 4 though, because I don't have a large enough pan or ring on my hob.
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Old 27-04-2010, 14:18
Caramel Crunch
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I love mushroom risotto.
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Old 27-04-2010, 15:06
Lainiomonkio
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My fave risotto is with butternut squash. I roast it in the oven as the risotto is cooking with loads of crushed garlic, olive oil and chopped sage / rosemary. When it's cooked, scrape it from the skin and stir through the risotto and serve up with pan fried sage leaves, pancetta and plenty of freshly shaved parmesan. Yum!!!
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Old 27-04-2010, 18:36
Ignazio
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I always use Carnaroli rice, far superior to Arborio IMO.
I like the Vialone Nano variety - but it's difficult to get hold of.

Southerners can buy it from Carluccio's at various locations for a very reasonable £4.95 per kilo . It can also be bought at Waitrose at £2.88 per 500 gms.

In the absence of that I don't mind Carnaroli or Arborio
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Old 28-04-2010, 03:45
Clapton=God
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I always like amazing people at university by cooking risotto, I just don't mention how easy it actually is to cook. Even a stock is easy, I always like buying cheap cuts of chicken, putting it in the stock with vegetables that are slightly pass their best with a few stock cubes, pepper corns and various herbs and leaving it for a few hours on a slow simmer. Then when the risotto is cooked I flake the meat off the chicken cuts and throw it in. Has fantastic flavour and is very tender and moist due to the method of cooking used.
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Old 28-04-2010, 09:46
josiemumbo
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I wonder if it does make a difference? I do it the traditional way, I find making risotto very relaxing.
I think it would only make a difference if you haven't measured everything exaclty, I add stock a bit at a time to be sure I don't put too much in, I don't like my risotto too "soupy"
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Old 29-04-2010, 23:26
Ignazio
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An old Italian saying -

Rice is born in water - but must die in wine.

I'll take the second half.
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Old 29-04-2010, 23:52
whoever,hey
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An old Italian saying -

Rice is born in water - but must die in wine.

I'll take the second half.
I've not heard that before, but that is how i do risotto
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